Panasonic Bread Bakery SD-YD150 Operating Instructions & Recipes page 31

French Bread (Baguette) (Yield 2)
3114 cups (16 oz.)
1112 teaspoons
2teaspoons
2teaspoons
15/ls
cups (10 1 /2 fl.o4.)
1112 teaspoons
3 tablespoons
bread flour
salt
sugar
butter or margarine
water
dry yeast
poppy seeds, optional
for sprinkling on top
1
Make the dough according to instructions on
P.7-9.
2
Divide the dough into 2 equal portions. Roll
each portion into a ball.
3
Place the dough in a greased bowl. Cover.
Rest for about
20
minutes. (Place in the
refrigerator during the summer time.)
4
~oil each ball into a rectangle, using a rolling
p1n.
5
Starting at one short edge, roll the dough up
tightly into a thin log, pinching the edges to
seal. Taper and round ends.
6
Place on a greased baking pan. Spray water
on top. Proof at go•F for 60 minutes or until
nearly doubled.
7
Brush with water. With a sharp knife, make 3
or 4 diagonal cuts about 1/4 inch deep
across top of the logs.
8
Sprinkle with poppy seeds if desired.
9
Bake in 375 •F oven for 25 to 30 minutes or
until golden brown.
If your oven allows for steaming, bake with
steam for first 1 0 minutes.
Basic Dough mode
Danish Rolls (Yield 12)
21/a cups (103/4 oz.)
11/a cups (51/4 oz.)
3fa
cup
1/4 cup
11/2 teaspoons
112 cup (3 oz.)
11/a cups
(9
fl.oz.)
2teaspoons
1 12
cup (3 oz.)
114 cup (2/J oz.)
112 cup (2 oz.)
1 tablespoon
2 tablespoons
1
bread flour
all purpose flour
sugar
dry milk
salt
butter or margarine
water with 1
egg*
dry yeast
raisins, for filling
sliced almonds,
or mixed nuts, chopped
for rolling in
cinnamon, for filling
granulated sugar, for filling
egg, beaten for brushing
on top
*Place 1
egg
first in the measuring cup,
then add water.
1
Make the dough according to instructions on
P.7-9.
2
Place the dough in a greased bowl. Cover.
Rest the dough in a refrigerator for 30 minutes.
3
Roll out the dough on a lightly floured
surface into a 12
x
16 inch rectangle.
4
Spresd the filling over the dough.
5
Starting at one short edge, roll the dough up
tightly into a
log.
6
Brush with beaten egg over the sealed end.
7
Cut the
log
into
12 equal
portions.
8
Place on a
greased baking
pan. Spray water
on top. Proof at
go•F for
20
to 30
minutes.
9
Brush rolls with beaten egg.
10
Bake in 375°F oven for 10 to 15 minutes or until
golden brown.
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